Back Fish

Back fish is prepared in this recipe with a dough without alcohol, so that children can also eat. Mostly back fish is baked in beer dough. Season coalfish fillet and sprinkle with lemon juice. Mix the flour with the milk. Stir the egg yolk into the dough and season to taste. Let the dough swell for 15 minutes. Preheat frying fat to 175° C. Beat the egg whites until stiff and mix loosely into the dough. Turn the fish in the dough. Bake fish in portions without basket for 4 to 5 minutes. Turning once. Serve baked fish with lemon slices and parsley.